Try this roasted beet salad with feta and dill! It's such an easy recipe and is a great alternative to the usual dinner sides. Served cold with a citrus and olive oil dressing, it's a healthy and fresh option for any season. Once you roast the beets, it's ready in minutes!
Jump to:
Why You'll Love Beet And Feta Salad:
Full disclosure: I've never been much of a fan of beets (what a way to start a post about a beet salad, right?!). I don't have a huge sweet tooth and I know their earthy flavor can be divisive. Interestingly, if they're part of a salad, I tend to leave them in because I'm ok with a bit of that earthy flavor seeping into my dressing. Weirdo.
All that to say, this beets salad is delicious, and I'll happily eat them in this form. I roast beets and cut them up, then add some really thinly sliced red onions for crunch and flavor. Feta cheese was obviously a must! I opted for olive oil and lemon juice for brightness and couldn't resist chopping some fresh dill and throwing it in because I can never seem to get enough dill in my life.
The result was a crazy delicious and easy-to-make cold beet feta salad that can turn anyone into a beet believer! I love that it's:
- Super easy to make
- A fun update to salad
- Earthy beets pair wonderfully with salty feta
- Made with simple ingredients
Ingredient Information And Substitutions
- Beets: I used standard purple beets, but this is also delicious as a golden beet salad if that's what is available. You can often find pre-roasted beets in your produce section to save time, just make sure they are plain.
- Red Onion: Slice these as thin as possible (with a mandolin or a very sharp knife). If the flavor of raw onions is too much for you, soak them in very cold water for 10-15 minutes and then drain really well before adding to the salad. This will take the edge off the flavor and mellow the onions out a bit.
- Feta: Tangy, salty, crumbly feta pairs so well with beets! I prefer full-fat.
- Fresh Dill: Don't leave the dill out! It will add such a fresh, lovely flavor to your roasted beet feta salad. If you can't get your hands on fresh dill, dried dill works too. You could also use parsley, basil, or even mint.
- Lemon: Adds a touch of zingy citrus flavor.
- Olive Oil: A must in all Mediterranean-inspired recipes!
- Salt & Pepper: To taste.
How To Make Beet Feta Salad
Step 1: Prep the beets.
Peel the skins off the beets and cut into bite-sized pieces and place in a large bowl.
Step 2: Assemble the salad and dress.
Add the onions to the bowl and drizzle with olive oil and lemon juice and toss with dill. Chill in the fridge until you're ready to serve.
Step 3: Top with feta.
When you're ready to serve, place into the serving bowl and top with feta cheese. Enjoy!
Frequently Asked Questions
Roasting the beets is a breeze! Wash them well, remove the top and bottom, drizzle with a little EVOO, and wrap tightly in foil before popping them into the oven. Roast at 400 degrees for around an hour (or more if needed). Cool and peel.
Once roasted, it's super easy to peel the beets using your hands or a knife. The skim comes off really nicely.
Yes — the flavor only gets better. The important thing is to add the cheese right before serving so that it doesn't turn purple.
Beet feta salad will keep for to 4 days covered in the refrigerator.
Tips For Making Roasted Beet And Feta Salad
- Wash your beets well before roasting! Root veggies are always dirtier.
- When handling the beets, I highly recommend using gloves if you don't want to end up with pink hands.
- I'd encourage you to hold off on adding the feta cheese until just before serving. If you do it earlier, it'll still taste the same, but the beet juices will turn the feta purple, so you won't get the pretty contrast of the white against the purple beets.
- Don't throw those beet greens away. Once well washed, they're tasty sautéed with olive oil, garlic, salt, and pepper.
- Serve this at any dinner party or as a tasty alternative option to the usual suspects on any holiday table!
- Ingredients to prep ahead: You can clean, roast, chill and cut the beets as well as slice the onions, and wash the fresh dill.
- Leftovers and storage: Store your salad in an airtight container in the fridge. As mentioned, it will keep for up to 4 days when properly stored.
What To Serve With Beetroot And Feta Salad
Beet and feta salad works well with so many different main dishes! If you're short on inspiration, try it with:
- Greek Couscous Salad
- Easy Grilled Chicken Thighs
- Sheet Pan Lemon Dill Salmon
- Homemade Three Cheese Garlic Bread
Other Salad Recipes To Try
Hosting Thanksgiving?
Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Roasted Beet Salad with Feta and Dill
Ingredients
- 7-8 whole medium-large beets, cleaned well with stems and bottoms cut off and roasted
- 2 Tablespoons Olive oil
- 3 Tablespoons lemon juice juice of 1 large lemon
- ½ cup thinly sliced red onion, (around ⅓ of a medium red onion)
- 2 Tablespoons chopped Fresh dill, (or 1 teaspoon dried dill)
- 1 teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
- ⅓ cup Crumbled Feta cheese
Instructions
- Prep the beets by peeling off the skins and cut into bite-size wedges.
- Drizzle with a little oil and the juice of 1 lemon and toss with onion, dill, salt and pepper to taste.
- Refrigerate until ready to serve. Just before serving, top with crumbled Feta cheese to taste. Serve immediately.
Video
Notes
- Wash your beets well before roasting! Root veggies are always dirtier.
- When handling the beets, I highly recommend using gloves if you don't want to end up with pink hands.
- How to roast beets: Remove the top and bottom, drizzle with a little EVOO, and wrap tightly in foil before popping them into the oven. Roast at 400 degrees for around an hour (or more if needed). Cool and peel.
- I'd encourage you to hold off on adding the feta cheese until just before serving. If you do it earlier, it'll still taste the same, but the beet juices will turn the feta purple, so you won't get the pretty contrast of the white against the purple beets.
- Don't throw those beet greens away. Once well washed, they're tasty sautéed with olive oil, garlic, salt, and pepper.
- Serve this at any dinner party or as a tasty alternative option to the usual suspects on any holiday table!
- Ingredients to prep ahead: You can clean, roast, chill and cut the beets as well as slice the onions, and wash the fresh dill.
- Leftovers and storage: Store your salad in an airtight container in the fridge. As mentioned, it will keep for up to 4 days when properly stored.
Stephanie@ApplesforCJ says
Jessy says
Klauss says
Jessy says
Sarah says
Jessy says
Aish Padihari says
Jessy says
Audrey says
Jessy says
laura@motherwouldknow says
Jessy says
Platter Talk says
Jessy says
Diana says
Jessy says
Liz Smith says
Jessy says
CJ @ Morsels of Life says
Jessy says
Erlene Amat says
Jessy says
Kristin says
Jessy says
joni says
Jessy says
Billy says
Jessy says
Cj says
Jessy says
Jenny says
Jessy Freimann says
Giftbasketworldwide says
Jessy Freimann says
Kate says
Jessy Freimann says